Naturally sweet and savory sweet potato fritters studded with pieces of onions and scallions. Crispy at the edge and soft in the middle.
We had someone came to clean up our flower bed which literally cluttered with so many perennials. I love perennials because they are really minimal effort plants that will keep coming back each year (BIGGER too!). Rhubarb plant was one of them. It got SOOO big that I had to split them and gave them away and then it came back even bigger! it’s incredible. I was kind of sad to see it go away though. I decided not to keep the rhubarb plants (I know..I know). I was a bit heartbroken, but now the flower bed is neat and there is plenty of space for the plants to grow properly without overcrowding and killing each other!
Anyway, My father-in-law is visiting us all the way from Indonesia and he is a huge fan of sweet potato and has been eating steamed/roasted sweet potato every day as a snack. Needless to say, we easily go through probably 10 lbs of sweet potatoes every week. One of his favorite sweet potato snacks is this sweet potato scallion fritters.
WATCH HOW I MADE THIS SWEET POTATO SCALLION FRITTERS
I love to have these sweet potato scallion fritters for breakfast with some eggs too.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
GRAMS TO CUPS CONVERSION (UNSIFTED)INGREDIENTS
- 1 lb sweet potatoes - peeled and shred
- 1 medium onion - peeled and diced
- 5 stalks scallion - trim off the roots and chopped
- 1 tsp salt
- 1 tsp baking powder
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 Tbsp cooking oil
INSTRUCTIONS
- Place all the ingredients in a large mixing bowl, except for cooking oil. Stir to mix everything. Everything should bind together by the eggs and flour
- Preheat a large non-stick skillet with cooking oil. When the oil is hot enough, lower the heat to medium and drop about 1-2 Tbsp of the sweet potato mixture on the pan and slightly flatten it. Let it cook about 5 minutes on each side until golden brown. Repeat with the rest
- Serve immediately as is or with your favorite sweet chili sauce or spicy chili sauce like sriracha
4 comments
They look great! Not sure if you have ever tried this, but if you salt the potato after you shred it and let the salt pull some water out, you can get an extra level of crunch.
Hi Patrick, oh yes definitely extra crunch when you salt it to draw water out. I usually do that with potato rosti or latkes. I found that sweet potato is more forgiving when it comes to the water content, but yes…definitely won’t hurt to draw out extra water
I would love a big stack of these right now! And they look so easy to handle. Theoretically, I should be able to make them:) I love crispy sweet potato fries and always get them at restaurants if they are on the menu, but not mushy sweet potatoes (unless they are the base for a dough)…Your fritters are just to my liking!
Thank you Milena. You and your sweet comments 🙂